Potential of 1-Methylcyclopropene to Delay Ripening and Extend Quality of Avocado Fruit during Refrigerated Storage

This study was conducted to evaluate the effects of aqueous 1-methylcyclopropene (1-MCP) formulation on ripening and quality of avocado (Persea americana Mill., 'Monroe') fruit under simulated commercial conditions. Twenty-four hours after harvest in Homestead, FL, mature-green fruit were either immersed in aqueous 1-MCP at 75 mu g.L-1 (75 ppb a.i.; 20 degrees C) or deionized water for 1 min. All fruit were stored at 10 degrees C for 14 d, then transferred to 20 degrees C until ripe (15 N firmness). Respiration, ethylene production, softening, and surface hue angle were delayed and/or suppressed in fruit exposed to 1-MCP. Ethylene production was delayed approximately 3 d and fruit ripening up to 6 d, compared to control fruit. Avocado fruit treated with 1-MCP maintained equal or better visual quality during ripening as compared to control fruit.